Hearty AIP Roasted Root Vegetables, with a flavorful twist. Makes a great winter side dish, or share it with family as a holiday side.
One of my favorite things about winter is all the hearty root vegetables that are in season. Beets, carrots and parsnips are some of the best vegetables around, in my opinion. Depending on how you prepare them, they have a slightly sweet, yet savory flavor that’s not only comforting, but also refreshing. Roasting them until they’re soft on the inside and slightly browned and crispy on the outside is culinary perfection.
Classic roasted root vegetables recipes tend to either use just plain salt, or more herby seasonings, such as thyme and rosemary, but I wanted to highlight the more warming aspects of root vegetables and use seasonings with a bit more of a kick.
Please welcome AIP Roasted Root Vegetables with Warming Spices to the table! Cinnamon, ginger, cloves and turmeric are flavor-packed spices that share root vegetables’ ability to be both sweet and savory, complementing all the complex flavors of this simple, colorful dish. If you’ve never tried root vegetables with these flavorful spices, you’re in for a treat! Let’s cook!
How to make AIP Roasted Root Vegetables with Warming Spices
Ingredients
First, gather your ingredients. If you can, shop locally and buy organic for the best quality produce.
- 2 medium beets (try a mix of red and golden, for more variety)
- 2 large carrots
- 2 parsnips
- 1 small yellow or red onion
- 6 whole (small) garlic cloves
- 2 Tbsp avocado oil
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp each ground ginger, ground cloves and ground turmeric
Directions
Preheat your oven to 425ºF. Wash, peel and chop the veggies into large, roughly equal pieces. If your veggies are organic, there’s no need to peel them. Just wash thoroughly and chop.
To make clean-up easier, line a sheet pan with parchment paper or a silicone baking mat. Add the vegetables to the sheet pan and drizzle with the avocado oil. Sprinkle with the spices and toss to coat before spreading them out into a single layer, evenly spaced apart.
Roast at 425ºF for 35-45 minutes, or until the vegetables are browned and easily pierced with a fork. Serve immediately.
If you have any leftovers, they will store in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for a minute or so, or reheat in the oven. You can also enjoy the leftovers cold, if you’d like. Cold roasted root vegetables work great on salads!
this recipe!
What to pair
AIP Roasted Root Vegetables with Warming Spices withIf you’re new to roasted root vegetables with warming spices, you may be wondering what to pair this with. Any type of poultry would pair excellently with these roasted root veggies. Just the thought of chicken or turkey with this dish is making my mouth water.
It would also pair well with other dishes with similar spices. Think Effortless Instant Pot Turmeric Chicken and Warming Turmeric-Spiced Braised Cabbage. Or pair it with other dishes made with balsamic vinaigrette. Try Maple-Balsamic Roasted Brussels Sprouts or Holiday Kale Salad with Maple-Balsamic Dressing. And believe it or not, it would fit perfectly on your holiday table among all the exciting, unique flavors. Give it a try and share your experience in the comments below!
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AIP Roasted Root Vegetables with Warming Spices
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Roast
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
Hearty AIP Roasted Root Vegetables, with a flavorful twist. Makes a great winter side dish, or share it with family as a holiday side.
Ingredients
- 2 medium beets (try a mix of red and golden, for more variety)
- 2 large carrots
- 2 parsnips
- 1 small yellow or red onion
- 6 whole (small) garlic cloves
- 2 Tbsp avocado oil
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/4 tsp each ground ginger, ground cloves and ground turmeric
Instructions
- Preheat oven to 425ºF. Wash, peel and chop veggies into large, roughly equal pieces (if your veggies are organic, no need to peel. Just wash thoroughly and chop).
- Line a sheet pan with parchment paper or a silicone baking mat. Add the vegetables to the sheet pan and drizzle with the avocado oil. Sprinkle with the spices and toss to coat before spreading them out into a single layer, evenly spaced apart.
- Roast at 425ºF for 35-45 minutes, or until the vegetables are browned and easily pierced with a fork.
Equipment
sheet pans
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cutting board
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chef’s knife
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measuring spoons
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If you have any leftovers, they will store in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for a minute or so, or reheat in the oven. You can also enjoy the leftovers cold, if you’d like. Cold roasted root vegetables work great on salads!
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 165
- Fat: 7.4g
- Carbohydrates: 24.3g
- Fiber: 6g
- Protein: 2.5g
Keywords: roasted, root vegetables, side dish, easy, aip, paleo
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